Today is a light eating day because I'm leaving on a business trip to Asia tonight. Before I fly anywhere, I try to consume modest fare that won't upset my stomach. For this evening -- it was brown rice (Rory cooked up a blend of Golden Phoenix brand of Thai red and brown jasmine), seared tofu and this nice little stir-fried vegetable.
I know, the bok choy is tiny. (The photo here was taken from my 14-inch wok. ) I'm not one to fall all over mini vegetables, like mini zucchini or carrots that look cute but have no substance. However, on Clement Street in San Francisco, I found some super fresh tiny bok choy. Sometimes called "Extra Dwarf Pak Choi" (see Kitizawa Seed company's description) the 2-inch high little lovelies were chubby, compact, and full of flavor. I got a bag (about 11/2 pounds) for this simple stir-fry with garlic and oyster sauce. My last homemade meal was made spectacular by this dish.
Stir-fried Baby Bok Choy with Ginger and Garlic
1 1/2 pounds very baby (dwarf) bok choy, each one halved lengthwise
Flavoring sauce:
1/2 teaspoon sugar
1 tablespoon oyster sauce
1 teaspoon fish sauce
11/2 teaspoons canola oil or sesame oil
2 teaspoons water
1 1/2 tablespoons canola oil
2 teaspoons chopped fresh ginger
1 clove garlic, finely chopped
11/2 teaspoons cornstarch mixed with 2 teaspoons water
1. Bring a pot of water to a boil and add the bok choy. When the water returns to a boil, let the vegetables cook for another minute, until just tender. Drain, flush with cold water and set aside.
2. Combine the flavoring sauce ingredients. Taste and make any adjustments needed. You want a savory-briny-sweet taste. Set aside.
3. Heat a wok or large skillet over medium heat. Add the oil, ginger and garlic. Cook for about 30 to 45 seconds until aromatic. Add the bok choy, give things a stir and cook for about 2 minutes, until heated through. Raise the heat to medium-high, add the flavoring sauce and keep cooking for another minute or so, stirring, to coat the vegetables well. The bok choy will weep a bit of water.
4. Give the cornstarch a stir before adding it to the vegetables. Cook for another 30 seconds, or until thickened, and glossy. Transfer to a serving dish and serve immediately.
